About miller + ak
Our Sty
Miller + Baker is all about baking good bread, with better-for-you ingredients that heal our land while nourishing the body.
While Miller + Baker opened in late 2019, the Miller + Baker story began in 2014 in the Danish city of Copenhagen. Our founders, Rachel and Mark, lived and worked there for four years. They spent their time soaking up the atmosphere of the city and tasting their way around the incredible bakeries of northern Europe, revelling in the dark crust sourdough, heavy rye, and delicious pastries.
They didn’t go to Copenhagen intending to one day open a bakery—but it created a lifelong love for good, honest bread, and sparked an idea that soon began to take shape.
Fermnting an dea
Before returning to Perth, Mark staged in the bakeries of Brødflov, The Bread Station, and with Richard Hart in the test bakery of Noma before the first Hart Bageri doors opened. Back in Perth they tested the idea of a bakery in several locations before finding the space on the corner of Lake and Edith. It was their old neighbourhood; the community where they bought their first house, it was full of memories. The location, the old Casa del Dolce, felt so familiar—and so right.
Good Things Take Tm
Armed with a background in Environmental Science, Mark was serious about doing things properly, and creating the best quality product that was better for you. To that end he researched and purchased a stone mill from Vermont, to ensure we created bread that kept as much of the wheat’s nutritional content, and was as fresh and unprocessed as possible.
By combining stone milling and slow sourdough fermentation, and being able to trace the origins of any flour used in the bakery, we wanted to create bread that respects tradition while pushing forward new ideas.
With the mill on its way we went to work fitting out the bakery with a mix of secondhand equipment, borrowed furniture, and a state-of-the-art Italian deck oven.
Bettr Ingednts That Are tte for th Lan
Mark established connections with a network of Western Australian farmers, all dedicated to improving soil biology, and growing crops that support the health of our customers and the future of our planet.
In particular, we were excited to partner with Ian and Di Haggerty, two exceptional humans who have pioneered the concept of “Natural Intelligence Farming”. Instead of chemical fertilisers, pesticides, and herbicides, the couple have adapted their seeding machines to spray a combination of worm juice and compost extract to coat the seeds, enriching the soil’s microbiome profile and boosting the plants’ immune system.
Our Finshed Puct
Miller + Baker is a proudly family-owned and operated bakery, with a team of skilled artisans—pastry chefs, bakers, and baristas—who are committed to delivering exceptional flavours using time-honoured methods.
Together, we’re on a mission to bring bread back to what it should be: a living, nourishing, flavourful food made from the best possible grain, sourced locally in Western Australia.
